donna hay magazine

90 http://www.donnahay.comFresh, peppery greensbalance out the salty speckand creamy sauce in thisenticing clam dish, ormix lemony leaves withcrispy apple for a texturalwinter salad next topomegranate-laced duck.pan-seared duck with appleand brussels sprout salad``````creamy clams with sherry,speck and brussels sprout``````1 tablespoon extra virgin olive oil200g speck, thinly sliced1 leek, white part only, thinly sliced2 cloves garlic, crushed2 fresh bay leaves2 sprigs thyme½ cup (125ml) sweet sherry1½ cups (375ml) single (pouring) cream1kg clams (vongole), rinsed300g brussels sprouts, trimmed and coarsely shreddedcracked black pepper, for sprinklingbread, to serve (optional)``````Heat the oil in large heavy-based saucepan over medium heat.Add the speck and cook for 3–5 minutes or until crisp. Removewith a slotted spoon and set aside. Add the leek, garlic, bayleaves and thyme and cook for 4 minutes or until the leek is soft.Increase the heat to high, add the sherry and cook for 2 minutes.Add the cream and bring to the boil. Add the clams, cover andcook for 5 minutes or until just opened. Remove from the heat,add the brussels sprout and speck, cover and set aside for5 minutes or until the brussels sprout has wilted. Place intobowls, sprinkle with pepper and serve with bread. Serves 4.``````pan-seared duck with appleand brussels sprout salad``````4 x 200g duck breast fillets, trimmed and skin scoredsea salt and cracked black pepper¼ cup (60ml) pomegranate molasses200g brussels sprouts, trimmed and leaves separated100g red-vein sorrel leaves2 small red apples, thinly sliced1 tablespoon lemon juice``````Preheat oven to 200°C (400°F). Heat a large ovenproof fryingpan over high heat. Sprinkle the duck with salt and pepperand cook, skin-side down, for 4 minutes or until golden.Carefully drain excess fat and turn. Brush the skin withthe pomegranate molasses, place in the oven and cook fora further 5–6 minutes, for medium rare, or until cooked toyour liking. Allow to rest in the frying pan for 5 minutesbefore slicing. Place the brussels sprout leaves, sorrel, appleand lemon juice in a bowl and gently toss to coat. Divide theduck and salad between serving plates. Serve drizzled withthe pan juices and sprinkled with salt and pepper. Serves 4.``````GARDEN TABLE FROM ICI ET LA.